Cranberry and blueberry tarts can be made with fresh, frozen, or dried berries and require sugar to sweeten the sour fruit. Cooks can use a buttery or phyllo dough crust and should look for plump, firm berries. Overcooking can result in mushy berries. A sweet fruit can be added to the tart, and the crust can be free-form or in a cake pan.
A cranberry tart usually consists of a sauce of fresh cranberries or berries combined with sugar, other fruits, or a milk base. The tart can have a buttery crust or a phyllo dough crust. Cooks make cranberry pies using fresh, frozen, or dried cranberries. Because the fruit is very sour and can be bitter, sugar is a necessary ingredient. When making blueberry tart with fresh berries, the fruit needs to be in pristine condition.
Fresh blueberries are only available in the fall and early winter of each year. The fruit is native to North America. During the rest of the year, a cook may substitute the fresh berries in a blueberry tart with frozen or dried berries. Dried berries are usually soaked before being added to a tart batter. A cook can’t use dried cranberries to make a gravy filling, though.
When selecting fresh berries for use in a cranberry tart, a cook should look for plump, firm berries. If the cranberries are bruised or cracked, he should leave the bag on the shelf. The berries should be red or pink. A cranberry is not ripe.
It is possible to overcook cranberries when making a tart. The berries are ready to add to the tart crust when they open under pressure from the heat. If a cook leaves cranberries on the stove for too long, they will become too soft and mushy.
Sugar is a necessary ingredient when making a cranberry tart. Usually, one part sugar to four parts cranberries should be enough to sweeten the berries sufficiently. Another way to sweeten berries when making a tart is to combine them with a sweet fruit, like an apple or pear.
A cook can use a traditional buttery tart to make a cranberry tart. He can use a purchased frozen pie dough and roll it out to fit the pan or make the dough himself. Another option is to use a graham cracker crust to make the tart. For an even healthier option, the cook can replace the pie dough with sheets of phyllo dough for a thin, flaky crust.
The crust of the tart can be free-form, like in a galette. A cake pan with a removable bottom can also be used for a dessert with fluted, raised sides. If phyllo dough is used, the cook may want to shape the tart into a pie pan.
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